Marinara Sauce

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: About 3 cups (6 servings)

Description

This classic homemade Marinara Sauce is rich, flavorful, and incredibly easy to make. Simmered with garlic, tomatoes, and herbs, it’s perfect for pasta, pizza, meatballs, or dipping breadsticks. A pantry-friendly staple you’ll make again and again.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tsp dried oregano
• 1 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• Pinch red pepper flakes (optional, for heat)
• 1 tsp sugar (optional, to balance acidity)
• 1 tbsp tomato paste (optional, for richness)
• 1/4 cup chopped fresh basil (or 1 tsp dried)

Instructions

1. Sauté aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic: Stir in garlic and cook for 1 minute, stirring constantly.
3. Simmer sauce: Add crushed tomatoes, oregano, salt, pepper, red pepper flakes, sugar, and tomato paste. Stir well.
4. Cook uncovered: Bring to a gentle simmer. Reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally, until thickened.
5. Finish with basil: Stir in fresh basil during the last 5 minutes of cooking.
6. Taste and serve: Taste and adjust seasoning. Serve warm or cool and store as needed.

Notes

• For a smoother sauce, blend with an immersion blender.
• Use San Marzano tomatoes for the best flavor.
• Delicious on pasta, pizza, lasagna, meatballs, or eggplant Parmesan.
• Keeps well in the fridge for up to 1 week or frozen for up to 3 months.

Marinara Sauce

• Author: baking
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: About 3 cups (6 servings) 1x

Print Recipe

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Description

This classic homemade Marinara Sauce is rich, flavorful, and incredibly easy to make. Simmered with garlic, tomatoes, and herbs, it’s perfect for pasta, pizza, meatballs, or dipping breadsticks. A pantry-friendly staple you’ll make again and again.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 2 tsp dried oregano

• 1 tsp salt (or to taste)

• 1/2 tsp ground black pepper

• Pinch red pepper flakes (optional, for heat)

• 1 tsp sugar (optional, to balance acidity)

• 1 tbsp tomato paste (optional, for richness)

• 1/4 cup chopped fresh basil (or 1 tsp dried)

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Instructions

• Sauté aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.

• Add garlic: Stir in garlic and cook for 1 minute, stirring constantly.

• Simmer sauce: Add crushed tomatoes, oregano, salt, pepper, red pepper flakes, sugar, and tomato paste. Stir well.

• Cook uncovered: Bring to a gentle simmer. Reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally, until thickened.

• Finish with basil: Stir in fresh basil during the last 5 minutes of cooking.

 

• Taste and serve: Taste and adjust seasoning. Serve warm or cool and store as needed.

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Notes

• For a smoother sauce, blend with an immersion blender.

• Use San Marzano tomatoes for the best flavor.

• Delicious on pasta, pizza, lasagna, meatballs, or eggplant Parmesan.

 

• Keeps well in the fridge for up to 1 week or frozen for up to 3 months.